22 Jun2009


We came across the large Gerard Mulot shop in the 6th arrondisement by chance. It was on my list of macarons to try, but I had missed earlier opportunities in other sections of the city (like the Marais) to locate their shops. David Lebovitz writes about them in this post. My first reaction upon looking through the windows and entering the store was that this place had serious turnover and they were doing a brisk business with display cases stocked to the brim. But this seemed more modern, less stuffy, more yuppie like as compared to the history, class, traditional and classic one would use to describe say Laduree or even to some degree Dalloyau. And the macarons were brighter, bolder and significantly larger than others we had tried…


At this shop, we picked out caramel and salt, strawberry with blue poppy seeds, pistachio, ginger, peach, apricot, cafe and chocolate. We sat down at a nearby park and had sandwiches for lunch, after which we savored these macarons. They were fresh, light and delicious. But definitely had a garrish air to them, almost like being a bit nouveau riche in the macaron realm. I don’t know if I am being unfair, but I felt like these were the braggy kids on the block. But taste with your eyes closed and I think it’s fair to say these rated a solid 8.50/10.00. Though I must say they were larger and a bit better value than others around.


They had some 15-20 flavors on offer at the store… Oh and yes, isn’t that “macaron tree or inverted cone” up top just spectacular?


The use of blue poppy seeds on the strawberry was unusual and striking, but again almost gaudy. And the pistachio had serious food coloring added.


The salted caramel had slakes of salty caramel clinging to the shell of the dessert… again unusual but these didn’t rate as highly as other salted caramels we tried. We tried some other desserts from Mulot that were very good, so it is definitely worth a stop if find yourself near one of their shops!

Related posts:
The Macarons at Fauchon
The Macarons of La Maison du Chocolat
The Macarons of Dalloyau
The Macarons of Laduree



  1. lyna says:

    MM I recommend for you to drink a certain brand of Sugar Blocker Herbal Tea – GlucosCare. It’s very effective. After all the yummy macaroon postings and excellent photos, this is all I can think of! Hope its available there, if not let meknow and I could give you a steady supply…

    Jun 22, 2009 | 4:37 pm


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  3. rose aka sofia says:

    It’s like Christmas all over again! hahaha! Sugar overload!

    Jun 22, 2009 | 10:13 pm

  4. sanojmd says:

    more lively color than the previous posts on macaroons.. and nice macaroon tree btw. wish i had that tree during xmas instead of the usual pine tree.. lol

    Jun 23, 2009 | 11:42 am

  5. Connie C says:

    It is no surprise how the food industry have “design(ed) food for irresistibility” taking us all to the “bliss point”. Those ” highly complex creations, (are) loaded up with layer upon layer of stimulating tastes that result in a multisensory experience for the brain.”

    ” Snickers bar, for instance, is “extraordinarily well engineered.” As we chew it, the sugar dissolves, the fat melts and the caramel traps the peanuts so the entire combination of flavors is blissfully experienced in the mouth at the same time.” I suppose it is this similar combination of sensations derived from the macarons that has captivated MM and family. And don’t we all have our sweet or creamy cravings!



    Jun 23, 2009 | 7:32 pm

  6. Murasaki Shikibu says:

    I love their macarons but then I’m not a food snob so I don’t go looking for faults. When I do find fault, I notice it immediately upon tasting them and I didn’t notice anything when I had these.

    Jun 23, 2009 | 9:13 pm

  7. alicia says:

    I love Gerard Mulot ! That salted caramel looks yummy. A lovely macaron tree- in case anyone is interested replicating this , i had ” macaron tree” similar to this made by Bizu a few years back. The tree sat on a birthday cake. They did a lovely job and it was beautiful.

    Jun 23, 2009 | 10:26 pm

  8. mikelinparis says:

    basta Fauchon is the best!

    Jun 24, 2009 | 1:42 am

  9. Lady E says:

    Hi MM!
    Maybe after all the Parisian macarons, you can do a review of the local ones. I am only aware of the ones at Bizu and I’m having second thoughts about trying them as they always seem like yesterday’s batch to me. Or maybe that’s just me.

    Jun 24, 2009 | 9:06 am

  10. Maria Clara says:

    Lady E: I thought I am an odd person for finding a day old macarons taste better than freshly made ones. The flavor blends well and mouth feel is well-refined the second day. BUT they have to be kept in an airtight container not refrigerated or frozen so their full flavor developed. They are easy to make once you get the hang of it. To me macarons are more manageable to make than sans rival or sylvanas.

    Jun 24, 2009 | 10:56 am

  11. jadedfork says:

    MM, I hope this isn’t your last macaron post and that you saved room for Pierre Herme…

    Jun 25, 2009 | 6:32 am

  12. Lilibeth says:

    Maria Clara: They actually taste better the next day and based on some recipes I got in the internet, you should actually let it sit one day in the refrigerator to allow the flavors to meld and you’re right, the texture is even better – smooth. Of course no one can really resist eating it immediately so I make a big batch, half of it gets devoured immediately and half goes to the fridge.

    Jun 25, 2009 | 7:53 am

  13. Maria Clara says:

    Lilibeth: If you keep them in an airtight container like tupperware or tin cans they taste much better than ones kept in the fridge. I used to have a moisture eater device that a friend got for me but unfortunate things happened when I had some house guests and they thought they were used lightbulbs and were thrown away. They look like lightbulbs (like paperweight glass) that you either left it out in the sun to absorb all the heat or in the oven and keep them in a tin container with macarons or potato chips and they will stay fresh. It came from France but I could not find it.

    Jun 25, 2009 | 8:27 am

  14. Lilibeth says:

    Maria Clara: That moisture eater device is cool. Hope I can find one here. Actually, I need to keep it in the fridge because of the buttercream filling but I let it sit for a while until it reaches room temp. before eating because it does not taste good straight from the fridge. Thanks for the suggestion.

    Jun 26, 2009 | 4:21 pm

  15. Christina says:

    Hi MM,

    I don’t know if you are still in New York, but if you are, and you love macarons…. you must check out a little chocolatier in Soho who makes some beautiful ones. It’s Kee’s Chocolates, on Thompson Street between Spring and Broome. Closest subway is C or E to Spring.

    Kee is an entrepreneur that started in exquisite hand-crafted chocolates and is now making delicates macarons. She is Asian and her macarons reflect those flavors. My favorite by far is a rosewater-lychee one. Heaven. She also has black sesame and pineapple-papaya.


    Jun 27, 2009 | 4:48 am

  16. Bearhug0127 says:

    MM, you must be really busy or out of town or does not have access to the net. Your silence is deafening….Waiting for new posts…….

    Jun 27, 2009 | 8:21 am

  17. Lilibeth says:

    Bearhug0127: Maybe MM is a big fan of Michael Jackson too and is in mourning just like me.

    Jun 27, 2009 | 4:18 pm

  18. bearhug0127 says:

    Lilibeth, yes, aren’t we all saddened by the passing on of MJ and FF?

    Jun 27, 2009 | 4:35 pm

  19. marissewalangkaparis says:

    Withdrawal symptoms…..everyday-morning and evening- I open Marketmanila hoping for a new post. Marketman..we miss you but..okay have fun family time in NYC. Am sure you will bring back more food posts…we miss you…and look forward to your next post…sigh…

    Jun 27, 2009 | 7:51 pm

  20. Lilibeth says:

    Yes, bearhug0127, it is truly a time of grief.

    Jun 28, 2009 | 3:19 pm


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